Sun-dried Tomato and Rosemary Risotto

October 25, 2010Katie

My name is Katie and I’m a risotto addict.

I’ve brought you two risotto recipes – my Bacon and Cremini Mushroom Risotto, and my Spring Pea Risotto.

Once you’re learned the basic risotto technique – saute some aromatics, throw in the rice and cook in fat or oil, add some wine and then ladle in some broth a little at a time until the rice has released its lovely starches but is still somewhat al dente.  The variations at this point are endless.  Toss in chopped asparagus, or shrimp.  Be really naughty at the end and add a little cream and some cheese.  Scrumptious.

So today Mr. Wonderful wasn’t around,  I wanted risotto so I scoured the kitchen for something new to add.  My eyes settled on a half-empty jar of sun dried tomatoes.  My garden was begging to be relieved of some of its herbs so I decided to make Sun Dried Tomato and Rosemary Risotto.

You’ll need two pots.  In one pot, bring 3 cups of chicken broth to a very low simmer.  Then just turn it off so it keeps warm.

In the other, melt two tablespoons of butter into two tablespoons of olive oil.

When the butter bubbled,  add in 2 cloves of minced garlic and two tablespoons of finely chopped onion and a cup of my arborio rice.

Stir all of this around for 3 or 4 minutes or just until the rice is starting to brown.

Then add in one cup of dry white wine.

Stir this around for a few minutes until the rice has absorbed most of the wine.

Then ladle in about one-half a cup of the chicken broth. I just use one ladle full.

Again, cook this over medium-low heat until the liquid is almost all absorbed.  Then add another ladle full.

Keep going until all your liquid is almost used up.  When I get to where only a ladle or two left of the liquid left in my pan, I start taste-testing my rice to see if the texture is right.  This is what you’re looking for.

Plump rice with just a tad of a bite to it.  Your broth should be thick and creamy and not runny at all.  This was my last addition of broth.

Then chop up three tablespoons of sun dried tomatoes (I used the ones in oil).

And also chop up a tablespoon of fresh rosemary.

And dump them right into the risotto along with 2/3 of a cup of parmesan cheese.

Stir it all up.

And spoon it into a bowl.

Tonight, Mr. Wonderful was working until 9 p.m.  If he were home, I’d have to cook meat.  Ya know how men are about that?

But tonight, all by myself?  This was all I needed to be happy.

Katie’s Printable Recipe – Sundried Tomato and Rosemary Risotto


  • theoklahomies

    October 25, 2010 at 5:25 pm

    we think alike. when the mister is gone, i use that excuse to chill out and cook a fabulous one pot dish that just happens to require wine and mindless stirring. i love making risotto even more than i like eating it sometimes...almost see you tonight! yay!
  • Heather

    October 27, 2010 at 1:15 am

    This looks delicious! I'm a bit of a risotto addict myself, and I love cooking it especially because like you said, the variations are endless. It was finally feeling like fall in California the other night, so I made a risotto with browned bulk chicken apple sausage, roasted butternut squash, apples and brussel sprouts, sage, thyme, and whole grain farro instead of rice. So yummy!
    1. dishinanddishes

      October 27, 2010 at 8:40 am

      Oh my gosh - Heather - that sounds amazing!

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